- Hey, bakers!
I'm John Kanell and today on Preppy Kitchen
we're making banana bread!
If you have ripe bananas this is what you need to make.
And if you don't you can ripen them in ten minutes
with an easy hack.
It's the first thing I'm gonna show you,
so let's get started!
Banana bread is the perfect thing to make
when you have overly ripe, really brown, soft bananas.
But what if you want this delicious treat
when you have regular bananas?
The solutions is just to pop them into the oven
on a baking sheet like this.
Three fifty fahrenheit for about ten minutes
or until they turn black.
They'll look really gross on the outside
but on the inside they'll be nice and gooey
and perfect for your batter.
So, these guys are regular ripe delicious bananas.
They need to go into the oven right now!
While those bananas are ripening in the oven
I'm going to sift together all my dry ingredients
so they are ready when I need them.
Starting off with one and three quarter cups
or two hundred and fifteen grams, about,
of all purpose flour.
Ah!
Yes!
That was my best pour ever.
No editing needed for that.
Okay.
A teaspoon of baking powder.
A teaspoon of baking soda.
You can spice your bread however you like.
I love all the spices.
So, starting off with one teaspoon of cinnamon.
This doesn't fit inside.
Alright.
Problem solved.
(utensil clinks)
About a teaspoon of cinnamon.
Half a teaspoon of allspice, one of my favorites.
And adding in a pinch of cardamom, love the smell!
Last spice, nutmeg!
I used to always use powdered nutmeg
and be like, "Oh, those snobs with their microplaning
of nutmeg nuts."
But, it actually makes a huge difference.
It's so much fresher and zingier.
If you have a Microplane these guys come in handy.
The brand name is actually Microplane,
I don't know if they invented it.
But, all you have to do is just,
(grating noise)
I don't measure it.
I just do like, you know, enough.
Maybe, like, half a teaspoon?
No, a quarter teaspoon.
Large generous pinch.
Whatever you want.
Ah, it's so nice!
Did you know that nutmeg is actually a hallucinogen?
I think it's poisonous too, but that's like if you eat,
like, a ton of nutmeg nuts.
Alright, sift it out.
Give it a whisk.
I'm removing my scale, I know it bothers people.
(whisk clinks)
And now it's time for the creaming of the fats.
In this recipe I am using a quarter cup
of unsalted butter at room temperature.
You could use a full half of a cup of unsalted butter
at room temperature but I am using a quarter cup of butter
and a quarter cup of coconut oil.
It's one of my favorites
and aside from being able to do anything and it's magical,
I like the subtle taste it adds.
And it's a healthier fat than butter
because it's a medium-chain fatty acid.
I know it's controversial, but it's a little bit better.
It's still fat.
Okay, cream it up.
It'll take a little while
because the coconut needs to get worked a bit.
(electric whisk whirs)
(upbeat techno plays)
Once your fats are creamed up
you can add in three quarters of a cup
of regular granulated sugar.
(electric whisk whirring continues)
Hush!
Once you're all nice and creamy-fluffy
time to add in two large eggs.
One at a time just crack em' in.
No shells.
Let them incorporate and then add the other one in.
(techno music continues)
That's looking good but I have to scrape my bowl down.
Egg number two!
(whirring slows down)
Whoa.
Why did I do that?
Ah, I swear.
It tastes good though.
So now it's time to add in about two tablespoons of yogurt.
A teaspoon of vanilla, which I'm actually gonna measure out.
Mix that up.
And now, let's go back to those bananas
which should be cool enough to touch.
Yeah.
Ooh!
Cool enough to touch.
Alright, let's cut those bananas open.
Little banana surgery.
Look at this.
Do you see?
Do you see this gooey banana?
I would not like to eat this.
This is like my nightmare of bananas.
But it's perfect!
It is perfect for our banana bread.
It's like I wouldn't wanna eat stale bread
but stale bread is so good for, you know, croutons
and bread pudding.
These are like nightmare bananas.
Ugh!
Imagine opening your lunchbox and getting one of those.
Now we're gonna mash them up, you can use whatever you want.
I'm using a potato masher.
(masher clinks)
Now I have a banana slurry,
which is gonna be excellent for folding into my batter.
I'm gonna let this cool down for a few minutes
and in the meantime I'll do some dishes.
While my bananas are cooling down
I'm gonna be prepping the tin.
You could really just grease your tin, pop the batter in.
But, if you want things to come out really easily
just make a handle out of parchment paper.
This is a nine by four.
This is a nine by four tin.
(chuckles)
It's the little things in life.
Okay, this is a nine by four tin
and I am going to be measuring out about nine inches wide.
Just fold that over.
Okay, doesn't have to be perfect,
don't worry about it if it's not.
And then, let's use our knife.
(paper tearing)
Okay, you can grease the inside of the baking tin
just a little bit so the paper sticks.
Grease the small sides.
And then just pop it in.
(paper crinkles)
This is a batter that will hold together pretty easily
so it's really just about lifting it out
and transferring it over to a cooling rack
without, like, manhandling it
or marring the surface of the top.
'Cause we're gonna do something nice to the top.
Fold that over.
There.
And now we can add in just a little bit more baking spray.
But, not really necessary.
And now the batter is ready to come together
because those bananas have cooled down.
Can you tell what just disappeared in the background?
Let me know in the comments if you have an eagle eye
and you spotted it.
Okay.
Now, we're gonna add in our room temperature banana mush.
It's a technical term.
It's about a cup and a half.
It's three medium to big bananas.
Mix it up.
(whirring begins)
Now, we're ready to add in our dry mixture,
really fast and easy.
Go on low and just mix until combined.
You don't want this to get too cakey.
You know what I mean?
If you wanna add a cup and a half of toasted pecans
or walnuts that would be an amazing idea.
I seriously considered it
but I feel like I just add nuts to everything
and I've been getting comments.
I can smell all those spices, this is delicious!
(whirring slows down)
Alright, that's good.
I'm gonna mix it up by hand
just to make sure everything got incorporated on the bottom.
And then we can get this into the pan
and I'll show you my special trick
for making this look a little bit prettier.
Yeah, so on the bottom of the bowl
there's a bunch of stuff that didn't get mixed in.
I know that you can use a scraping attachment.
I kind of love mine but I've had really bad, like,
flour blow-ups with it
so I'm just leaving it in the drawer for now.
Okay, there we go!
We have some, like, nice small chunks of banana.
Hey, out there, I don't know if you can see it.
But they are gonna add a lot of, like,
nice super moist pockets into the bread.
You can get this batter into our pan right now.
It'll level out during baking so don't worry too much
if there's a clump here or there.
But you can totally help things along if you feel like it.
I feel like it so I will just be helping things along
with my spatula.
Just even it out a bit.
It'll rise a bunch as well, so.
This could go into the oven right now.
You could decorate it with some toasted pecans or walnuts,
you know, chocolate chips, coconut, whatever you feel like.
But I will be doing a food-blogger classic
which is a half-banana on top.
And I wanna show you how you make it look real pretty.
Set that aside for a minute
and let's take out a sheet of parchment paper,
or a plate, whatever you want.
A banana.
Not the ultra-ripe bananas we used for the batter.
And a bit of brown sugar.
It could be light or dark, doesn't matter.
Sprinkle it on the paper.
The paper is just so I can put the rest of the sugar back
later and I don't waste it.
So, banana.
Peel it up.
And now we're gonna cut it in half down the middle.
So carefully cut it in half.
Don't let your kids see this.
This is not how you cut things.
You have a nice gooey side.
You're gonna place this face-down on the brown sugar.
You can tap a little bit more to get better coverage.
This is gonna become a brûléed banana in the oven.
It'll get nice and caramelized and look really pretty, so.
Let's get these onto the banana bread.
I'm gonna add in one like this
and then the other banana
is gonna go in the opposite direction.
Don't worry about pressing it in.
They will sink a little bit,
and actually the batter will rise around them.
It's not gonna have that crazy domed top.
It's gonna be much flatter because of the bananas.
Alright, into an oven
set at three hundred and fifty degrees fahrenheit,
about one seventy seven celsius
if my calculations are correct.
And it'll bake for fifty five minutes, here or there.
You're gonna wanna take it out, take a look at it,
do the skewer test.
See if it comes out clean.
It might need five minutes more.
Who knows?
Okay.
Alright, that was so satisfying to make.
I really hope you get to make this.
If there's a special hack that you have
for your banana bread, let me know in the comments.
I am all ears and I love hearing from you.
Now it's time for a bite!
(upbeat music continues)
Mmm!
Such good banana flavor.
The spices are there.
Really really soft and pillowy,
which is what I expect from this.
Just really nice.
Like, mmm!
If you like this video,
check out my ultimate best, moist, fluffy, delicious
vanilla cake recipe.
Click up here for that, it is a game changer!
And if you wanna make some other more bready breads
that don't have yeast
check out my Irish soda bread recipe.
That is crusty, delicious, just perfect
with a little bit of butter in the morning!
Alright, thanks so much for watching
and don't forget to hit that like button and subscribe!
Bon appétit!